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Authentic Pastila Recipe
Kolomna, Russia
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Pastila is a traditional Russian fruit confectionery made with apples, sugar, and egg whites (optional). Simplicity at its finest, this natural fruit-based candy takes little effort to make. It is also one of the healthier desserts since it is naturally gluten-free, low in calories, and rich in fiber, vitamins, and minerals. Additionally, if egg whites are excluded, pastila can be vegan as well. Traditionally, pastila is made with Antonov apples, an acidic sort that grows only in Russia. However, newer adaptations of the recipe include other types of fruits, such as pears, plums, apricots, currants, rowan berries, and lingonberries, and condiments like cinnamon and vanilla sugar that add more richness to the flavor. Lately, a vegetable-based pastila has also gained popularity. When it comes to the ingredients, pastila recipes significantly diverge, but preparation methods largely remain the same. The more traditional ... Read more
Cooking tips
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apples
Even though the traditional recipe calls for Antonov apples, you can replace them with any other acidic sort like Granny Smith. If you are making pastila with other fruit, choose a sour type. Once combined with a bit of sugar or honey, the fruit purée will provide a well-balanced combination of tanginess and sweetness. -
vegan
As mentioned above, pastila is healthy, gluten-free, and low on calories, but it can also be vegan. In fact, the recipes of the old were vegan because they included only applesauce and sugar; the egg whites were added later on. According to the GOST (a set of technical standards), during the Soviet era, egg whites became mandatory when making pastila. -
drying
There are two drying methods for preparing pastila. In the first case, pastila is dried at high temperatures of 50-70°C (122-158°F), whereas in the second case, pastila is dried at 30-45°C (86-113°F) to preserve all the vitamins. Additionally, when drying the pastila, keep the oven door slightly open to speed up the drying process and keep the purée from burning. -
storage
Pastila is a unique desert in many different ways, but the fact that it can last up to several months makes it even more special. To store it properly, make sure to use a glass jar. The optimal temperature for storing pastila is around 25°C/80°F. However, if you made a classic Belev pastila (containing egg whites), wrap it in parchment paper and keep it in a dark place. Covering the confection with ... Read more
Recipe variations
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Belev Pastila
Ready in 14hAccording to the Kolomna Museum of Forgotten Flavors, both methods of preparing pastila (with or without egg whites) are considered traditional. That being said, a classic Belev pastila cannot do without egg whites. This simple addition makes the dessert airier and more protein-rich.
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Tomato Paste Pastila with Bell Pepper and Garlic
Ready in 5h 30minAlthough the idea of a savory pastila might seem far-fetched to some, in reality, vegetable-based pastilas are jam-packed with flavor, nutritious and can be used as great accompaniments to other dishes such as pasta, stews, pizzas, etc. Namely, you can dilute the pastila with water to make a tasty tomato purée. Tomato paste pastila, as a true pastila should, calls for only three simple ingredients - tomatoes, garlic, and bell peppers. To further broaden the flavor palette of the dish, you can add sprigs of dill or basil.
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Homemade Fruit Pastila
Ready in 4h 30minThis recipe is adapted from the grandkulinar.ru website. Pastila can be made with various fruit combinations to suit your taste. Regardless of the fruit of choice, however, the preparation method remains the same. The only major deviation from the original recipe is the addition of lemon juice that introduces a bit of tanginess to the predominantly sweet flavor of the pastila.
Belev Pastila
PREP 1h
COOK 13h
READY IN 14h
According to the Kolomna Museum of Forgotten Flavors, both methods of preparing pastila (with or without egg whites) are considered traditional. That being said, a classic Belev pastila cannot do without egg whites. This simple addition makes the dessert airier and more protein-rich.
Ingredients
3 kg (6.6 lbs) Antonov apples (or any acidic sort)
400g (2 cups) sugar
4 egg whites
icing sugar, as needed
Preparation
Step 1/12
Preheat the oven to 200°C/400°F.
Step 2/12
Wash, dry, and peel the apples. Cut them into equal-sized slices and remove the seeds.
Step 3/12
Bake in the oven until the apples turn soft.
Step 4/12
In the meantime, beat the egg whites with sugar until stiff peaks start to form. This step is crucial, so make sure not to underbeat the egg whites. If you are using a hand mixer, you will get the right consistency after 30 minutes.
Step 5/12
Before making the purée, let the apples cool. You can make apple purée by using a sieve, grinder, blender, or mixer. The goal is to mix the apples for a fairly long time (at least 30 minutes) to allow the purée to become highly saturated with oxygen.
Step 6/12
Next, add the beaten egg whites to the apple purée, mixing until a homogenous mass is obtained.
Step 7/12
Put 5-6 tablespoons of the mixture in a small bowl and leave it to cool in the refrigerator. It will be used later on to glue together the pastila.
Step 8/12
Line a baking tray with parchment paper and pour the apple purée over it. The layer should be 1-inch (2.5cm) thick.
Step 9/12
Dry the apple purée in the oven for 6-8 hours at 80-86°C (175-185°F). To achieve the best possible results, wedge the oven door open with a heatproof object.
Step 10/12
Remove the dried purée from the oven and transfer it onto a clean parchment paper. Moisten the entire surface of the pastila with water. Dry for another 90 minutes in the oven.
Step 11/12
After the second drying session, cut the sheet of dried apple purée across two times, making three equal-sized pieces of pastila. Spread a thin layer of apple and egg white mixture you have previously set aside on each piece. Stack the pieces on top of each other and let them dry in the oven for two more hours.
Step 12/12
Finally, rub icing sugar on all sides of the pastila, ensuring a longer shelf life of the sweet.
Other Variations
-
Tomato Paste Pastila with Bell Pepper and Garlic
Ready in 5h 30minAlthough the idea of a savory pastila might seem far-fetched to some, in reality, vegetable-based pastilas are jam-packed with flavor, nutritious and can be used as great accompaniments to other dishes such as pasta, stews, pizzas, etc. Namely, you can dilute the pastila with water to make a tasty tomato purée. Tomato paste pastila, as a true pastila should, calls for only three simple ingredients - tomatoes, garlic, and bell peppers. To further broaden the flavor palette of the dish, you can add sprigs of dill or basil.
-
Homemade Fruit Pastila
Ready in 4h 30minThis recipe is adapted from the grandkulinar.ru website. Pastila can be made with various fruit combinations to suit your taste. Regardless of the fruit of choice, however, the preparation method remains the same. The only major deviation from the original recipe is the addition of lemon juice that introduces a bit of tanginess to the predominantly sweet flavor of the pastila.
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